Hokkien noodle stir fry is a wok dish of thick, springy yellow noodles tossed with chicken, bell pepper, carrot, garlic, and a sauce of soy and oyster. It takes thirty minutes to prepare, since the noodles need a soak, cooks in fifteen, and serves four.
Hokkien noodles are thick and chewy, so they hold up to high heat and a salty sauce without breaking. The wok sears the chicken and vegetables quickly, the noodles pick up the dark sauce, and green onions finish the plate, making a filling meal that comes together fast once everything is cut.
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Why You Will Love Hokkien Noodle Stir Fry
The thick noodles stay chewy and do not fall apart in the wok.
Soy and oyster sauce give the dish a deep, savory flavor with only two bottles.
Any protein or vegetable you have on hand can go in.
Shopping List for Hokkien Noodle Stir Fry
- The noodles are fourteen ounces of fresh or frozen Hokkien noodles, and the vegetables are one sliced bell pepper, one julienned carrot, and three sliced green onions.
- The protein is eight ounces of sliced chicken, shrimp, or tofu, and the sauce is three tablespoons of soy sauce, two tablespoons of oyster sauce, two minced garlic cloves, and two tablespoons of vegetable oil.
Hokkien noodles. They are thick, soft, and chewy.
Soy sauce. It adds salt and color.
Oyster sauce. It adds sweet, savory depth.
Garlic. It builds the aroma.
Bell pepper and carrot. They add crunch and sweetness.
How to Make Hokkien Noodle Stir Fry
1. Soak the noodles. Soak the noodles in warm water for about thirty minutes, then rinse and drain well.
2. Prep. Slice the chicken and vegetables and mix the soy and oyster sauces in a small bowl.
3. Sear the chicken. Heat the oil in a wok over medium high heat, add the garlic and chicken, and cook for five minutes until browned and cooked through.
4. Add the vegetables. Add the bell pepper and carrot and stir fry for three minutes until tender crisp.
5. Add the noodles. Toss in the noodles and sauce and cook for three minutes, then top with green onions.
Rinse and drain the noodles well. Wet noodles lower the heat of the wok and steam instead of sear, and the sauce then turns thin. Pat them with a towel if they look very wet, and separate any clumps with your fingers before they hit the pan.
Cook in a very hot wok and keep the food moving. High heat gives the chicken a browned edge and keeps the vegetables crisp, but garlic burns quickly. Add it just before the chicken, and if the pan looks dry, splash in a spoonful of water to steam and loosen the sauce.
Serving Ideas for Hokkien Noodle Stir Fry
Serve the noodles hot from the wok with extra green onions and a squeeze of lime. For more noodle dishes, try chicken vegetable ramen noodles, vegetable lo mein noodles, teriyaki salmon noodles, or soy sauce chow mein noodles.
Tips and Variations for Hokkien Noodle Stir Fry
Flag the allergens. This dish contains soy, wheat, and shellfish in the oyster sauce, and shrimp or egg noodles add more allergens, so check every label.
Do not taste raw marinade. Do not taste any sauce that touched raw chicken, and wash your hands, board, and tools after handling it.
Check the temperature. Chicken is safe at 165 F, so cut a piece open to be sure.
Cut evenly. Even pieces cook at the same pace.
Use fresh noodles. Dried noodles need a longer soak.
Try tofu. Press and cube it for a meatless plate.
Add chili. A spoonful of chili sauce adds heat.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of cooked noodles.
For a meatless version, swap the oyster sauce for a mushroom based stir fry sauce and use cubed tofu or sliced mushrooms. For seafood, use peeled shrimp and cook them for three minutes until pink. Both versions use the same sauce and the same noodles.
You can add other vegetables such as cabbage, snow peas, or baby corn. Cut them into small, even pieces, and add the harder ones first so they cook through. A drizzle of sesame oil at the end adds a nutty finish without extra work.
Storing Hokkien Noodle Stir Fry
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a hot pan with a splash of water for three minutes, stirring often. Freezing is not recommended, since the vegetables turn soft and the noodles lose their springy chew.
Questions About Hokkien Noodle Stir Fry
What are Hokkien noodles in hokkien noodle stir fry?
They are thick, soft yellow wheat noodles that are chewy and hold sauce well.
Can you make hokkien noodle stir fry ahead of time?
Yes. Prep the vegetables and sauce early, then cook it fresh.
Can you freeze hokkien noodle stir fry?
Freezing makes the vegetables soft, so it is better to eat it fresh.
Can I use spaghetti?
Yes, though the texture will be less chewy.
Do I have to soak the noodles?
Fresh noodles only need a rinse in hot water.
Hokkien Noodle Stir Fry
Equipment
- Wok
- Mixing bowl
- Colander
Ingredients
Main Ingredients
- 14 oz Hokkien noodles
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 1 bell pepper sliced
- 1 carrot julienned
- 3 green onions sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 8 oz chicken sliced
Instructions
Cooking
- Soak. Soak the noodles 30 minutes and drain.
- Prep. Slice the chicken and vegetables and mix the sauces.
- Sear. Cook the garlic and chicken 5 minutes.
- Add. Stir fry the bell pepper and carrot 3 minutes.
- Toss. Add the noodles and sauce, cook 3 minutes, and top with green onions.
